Irish Eggs Benedict with Perfectly Poached Eggs
Irish Eggs Benedict features toasted Irish soda bread or potato farls topped with back bacon, poached eggs, and rich hollandaise sauce for a hearty brunch dish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
4 slices Irish soda bread or 4 potato farls
4 slices Irish back bacon
4 large eggs
1 tablespoon white vinegar
3 egg yolks
1 tablespoon lemon juice
1/2 cup unsalted butter, melted
Salt to taste
Black pepper to taste
1 tablespoon chopped fresh chives
Instructions
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Whisk egg yolks and lemon juice in a heatproof bowl over simmering water.
-
Slowly drizzle in melted butter while whisking until thickened.
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Season hollandaise with salt and pepper and keep warm.
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Cook back bacon in a skillet until lightly browned.
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Toast soda bread or warm potato farls.
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Bring water with vinegar to a gentle simmer.
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Crack eggs into bowls and slide into water.
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Poach for 3 to 4 minutes and remove with a slotted spoon.
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Assemble by placing bacon on bread, topping with a poached egg, and spooning hollandaise over.
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Garnish with chopped chives and serve immediately.
Notes
Use fresh eggs for better poaching results.
Keep hollandaise warm but not overheated.
Assemble just before serving for best texture.